I've been wanting to make Ma Po Tofu for quite some time now, and when I realized I had both ground pork and tofu in the refrigerator waiting to be used, I knew it was the perfect time. Because Joe had started the tofu draining while I was on my way home and because I used leftover rice from another dish, I had dinner on the table within 30 minutes, just in time for our favorite (and only) TV show, Scrubs.
And it was SO good. I love how the texture of the meat off-set the creamy texture of the tofu. I added in some broccoli for some color and as a vegetable. I will definitely be making this again.
I'm also submitting this dish to Joelen's Wine & Dine: Chinese New Year Adventure.
Ma Po Tofu
adapted from: Cooking Light
- 1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce (You can moderate the heat to your own taste.)
- 4 ounces lean ground pork
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 2 cups hot cooked long-grain brown rice
- 1/3 cup chopped green onions
- 2 small heads of broccoli
- Drain slices of tofu between paper towels, pushing down occasionally or weighting down with a dinner plate for 30 minutes. Discard paper towels and slice tofu into 1/2 inch cubes.
- Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce and whisk together.
- After heating a large skillet over medium-high heat, add the ground pork and cook until no longer pink, about 4 minutes. Add ginger and garlic and cook for about 1 minute. Add tofu and broccoli, cooking until tofu is golden-brown and broccoli is bright green, stirring frequently. Add broth mixture to pan. Bring to a boil, then turn down the heat and let simmer for a few minutes until thickened. Remove from heat.
- Serve over rice and sprinkled with onions.